Keto Vegan Shawarma Meal Prep with Tahini Dressing

It can be challenging to find vegan Keto meal prep ideas that are also high in protein. With 18g of protein per serving, this recipe will become an essential part of your Keto meal prep. This meat-free shawarma recipe is filled with low-carb vegetables and spices that pair perfectly with a creamy tahini dressing.

The main component in this recipe is pea protein crumbles. This ingredient is Keto-friendly, gluten-free, and loaded with plant protein. Pea protein crumbles are a great meat substitute in many recipes like tacos, Keto Bolognese, or Keto chili.

What are pea protein crumbles?

Pea protein crumbles are a type of vegetarian meat substitute made from dried split peas. It is soy-free, wheat-free, and less processed than the popular TVP (textured vegetable protein). These crumbles are sold dry, and you rehydrate them in hot water. They have a chewy texture similar to cooked ground meat and soak up any flavor you add.

What can you replace the pea protein crumbles with?

There are many Keto vegetarian meat brands other than pea protein crumbles that will work well for this recipe. If you don’t like the idea of using processed vegan meat, then there are whole food ingredients that you can use. You can use a combination of chopped sauteed mushrooms and crushed walnuts to replace the crumbles.

Can you adapt this recipe with meat?

Of course, you can! It is best to substitute the pea protein crumbles in this recipe with ground beef, but ground chicken or turkey will also work. Any of these options make excellent Keto meal prep ideas. Use 1 pound of meat to replace the quantity of vegetarian protein asked for in the recipe.

How do you store this Keto shawarma?

To store, portion the vegan shawarma into 4 microwave-safe containers in the fridge for up to 4 days. Store the tahini dressing in smaller separate containers. Microwave the Keto shawarma for 1-2 minutes when ready to eat, then drizzle the tahini dressing on top.

Net Carbs

5.4 g
Fiber

6.1 g
Total Carbs

11.6 g
Protein

17.7 g
Fats

16.6 g

243 cals

Quantity

Serving Size

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Hearty Plant Protein Crumbles, made from Peas

2 cup dry
Boiling water

1 cup
Tomato paste

3 tsp
Paprika

2 tsp
Sumac Powder

2 tsp
Cumin, ground

1.5 tsp
Salt

1 tsp
Black pepper

0.5 tsp
Extra virgin olive oil

3 tbsp
Vegetable broth, bouillon or consomme

0.5 cup
Mustard

1.5 tsp
Parsley

0.5 cup
Tomato raw (includes cherry, grape, roma)

0.5 small - 2 2/5" diameter
Red onion

0.25 small
Tahini

2 tbsp
Lemon juice

1 tbsp
Water

2 tbsp
Mint Leaves

0.25 cup

Step 1

To a bowl, add the dry pea crumbles. Pour 1 cup of boiling water over the crumbles. Cover the bowl, and let it sit for 5-8 minutes until the water is completely soaked.
Step 2

Slightly tilt the bowl and squeeze the crumbles using the back of a spoon to discard any excess water. Add the tomato paste, paprika, sumac powder, cumin powder, 3/4 tsp salt, and black pepper to the crumbles. Mix well.
Step 3

Drizzle 2 tbsp of olive oil into a skillet over medium heat. Add the seasoned pea crumbles to the pan and spread it evenly—Cook for 3 minutes without stirring to develop some color. Stir, then cook for another 2 minutes.
Step 4

Drop the heat to low and pour in the vegetable broth. Cover the skillet and let it cook for 10 minutes until most of the liquid has evaporated. Finely chop the parsley, tomatoes, and red onions and add them to the skillet along with the mustard. Turn off the heat, stir, and let the vegetables wilt for around 10 minutes
Step 5

Meanwhile, prepare the tahini sauce. Add the tahini, 1 Tbsp olive oil, lemon juice, water, and 1/4 tsp salt to a bowl. Whisk until a creamy sauce forms.
Step 6

Portion out the veggie shawarma into 4 microwave-safe containers and the tahini sauce into 4 small containers. Chop the mint leaves, and sprinkle over the shawarma. Cover with a lid and store in the fridge for up to 4 days.